Arugula, Lemon Quinoa Salad Recipe

Name: Arugula, Lemon Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups quinoa; 2 1/4 cups vegetable broth; 3 cups baby arugula, rough chopped; 1 cup peas (frozen peas work great, and then thawed); 2 scallions, fine diced; 1 small onion, fine diced; 2 teaspoons minced garlic; 1/4 cup fresh parsley, fine chopped; 1 lemon, zest of; salt; Lemon Vinaigrette; 1/2 cup olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon sugar; 1/2 teaspoon ground black pepper (more if you don't mind a peppery taste. I love it, but adjust to your tastes)

Servings: persons

1 1/4 cups quinoa
2 1/4 cups vegetable broth
3 cups baby arugula, rough chopped
1 cup peas (frozen peas work great, and then thawed)
2 scallions, fine diced
1 small onion, fine diced
2 teaspoons minced garlic
1/4 cup fresh parsley, fine chopped
1 lemon, zest of
salt
Lemon Vinaigrette
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon ground black pepper (more if you don't mind a peppery taste. I love it, but adjust to your tastes)

1
Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
2
Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
3
Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
4
Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
5
Serve -- ENJOY this lighter salad.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups quinoa, 2 1/4 cups vegetable broth, 3 cups baby arugula, rough chopped, 1 cup peas (frozen peas work great, and then thawed), and more.

Yes, Arugula, Lemon Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula, Lemon Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions